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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs | | European food research and technology |
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| Impact of ecological factors on the stability of microbial associations in sourdough fermentation | | Food microbiology |
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| Effects of alkylresorcinols on volume and structure of yeast‐leavened bread | | Journal of the science of food and agriculture |
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| Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants | | European journal of lipid science and technology |
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| Characteristics of Gas Generation (NH3, CH4, N2O, CO2, H2O) From Horse Manure Added to Different Bedding Materials Used in Deep Litter Bedding Systems | | Journal of equine veterinary science |
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| Bread from common cereal cultivars contains an important array of neglected bioactive benzoxazinoids | | Food chemistry |
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| Expressed sequence tag-based gene expression analysis under aluminum stress in rye | | Plant physiology |
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| Stable expression of 1Dx5 and 1Dy10 high-molecular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glutelin fraction in rye flour | | Plant molecular biology |
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| Effects of yeasts and bacteria on the levels of folates in rye sourdoughs | | International journal of food microbiology |
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| Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour | | Journal of cereal science |
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| Bran fermentation as a means to enhance technological properties and bioactivity of rye | | Food microbiology |
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| The Importance of Lactic Acid Bacteria for Phytate Degradation during Cereal Dough Fermentation | | Journal of agricultural and food chemistry |
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| Comparing the effect of continuous drying and drum drying on fungal contamination of bread grain (rye) | | Biosystems engineering |
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| High-fiber rye bread improves bowel function in postmenopausal women but does not cause other putatively positive changes in the metabolic activity of intestinal microbiota | | Nutrition research |
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| Fermentation-induced changes in the nutritional value of native or germinated rye | | Journal of cereal science |
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| Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level | | Journal of the science of food and agriculture |
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| l( +)-Lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84 | | Food microbiology |
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| Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria | | Journal of agricultural and food chemistry |
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